Mylene's Delightful Crêpes

Ingredients

• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 cup (60g) buckwheat flour 1/2 cup (60g) buckwheat flour
• 2 tablespoons sugar 2 tablespoons sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 3 large eggs 3 large eggs
• 2 cups (480ml) milk 2 cups (480ml) milk
• 2 tablespoons melted butter 2 tablespoons melted butter
• Additional butter or oil for greasing the pan Additional butter or oil for greasing the pan

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 5g, 3g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 6g
• Fiber: 1g
• Salt: 0.4g

Preparation

1. 1.
   In a large mixing bowl, whisk together the all-purpose flour, buckwheat flour, sugar, and salt.
2. 2.
   In a separate bowl, beat the eggs. Add the milk and melted butter, and whisk until well combined.
3. 3.
   Gradually pour the wet ingredients into the dry ingredients, whisking constantly until a smooth batter forms. Let the batter rest for 30 minutes at room temperature.
4. 4.
   Heat a non-stick skillet or crêpe pan over medium heat. Grease the pan with a small amount of butter or oil.
5. 5.
   Pour approximately 1/4 cup of batter into the pan, swirling it around to evenly coat the bottom. Cook for about 1-2 minutes, until the edges start to turn golden brown.
6. 6.
   Flip the crêpe using a spatula or by gently tossing it in the air. Cook for an additional 1-2 minutes on the other side.
7. 7.
   Transfer the cooked crêpe to a plate and repeat the process with the remaining batter, greasing the pan as needed.
8. 8.
   Serve the crêpes warm with your choice of sweet or savory fillings.

Treat your ingredients with care...

• Buckwheat flour — Buckwheat flour adds a unique flavor and texture to the crêpes. If you can't find buckwheat flour, you can substitute it with additional all-purpose flour.
• Melted butter — Make sure the melted butter is cooled slightly before adding it to the batter to avoid cooking the eggs.

Tips & Tricks

• Use a non-stick skillet or crêpe pan to ensure easy flipping and removal of the crêpes.
• Let the batter rest for 30 minutes to allow the gluten to relax, resulting in a more tender crêpe.
• Adjust the thickness of the batter by adding more milk if you prefer thinner crêpes or more flour if you prefer thicker ones.
• To keep the crêpes warm while cooking the rest, stack them on a plate and cover with a clean kitchen towel.
• Experiment with different fillings to discover your favorite flavor combinations.

Serving advice

Serve the crêpes warm, either folded into triangles or rolled up. Dust them with powdered sugar for a sweet touch or drizzle them with chocolate sauce for an indulgent treat. Garnish with fresh berries, whipped cream, or a sprig of mint for an elegant presentation.

Presentation advice

Arrange the crêpes on a platter, overlapping slightly to create an inviting display. Sprinkle powdered sugar over the top and add a few fresh berries for a pop of color. Serve with a side of whipped cream or a small pitcher of warm maple syrup for guests to help themselves.